CREOLE VS CAJUN - What's the difference?

As I start packing for a trip to New Orleans to attend the USPCA conference, my mouth starts to water just thinking about all the great flavors and fresh seafood I will experience. Oysters, po'boys, muffaleta, and gumbo. But is it Cajun or Creole that I need to focus on?

Creole food is not Cajun Food. It is a traditional New Orleanean style of cooking that incorporates the blending of cultures from the French, Spanish, African and American Indian. The Creoles remained in the city limits, and are typically of Spanish and or French descent. The food is traditionally mild in flavor and elaborate to prepare. Creoles pride themselves for their sauces, herbs and Creole spices and often use turtle meat in their dishes, though don't advertise that.

Cajuns on the other hand lived in the bayou (swamp lands). They were exiled from Nova Scotia, Canada by the British and chose to relocated in New Orleans. The Cajuns were fishermen, trappers, and hunters while the Creole were the city dwellers. Cajuns generally like their foods hot, spicy, and/or blackened and specialize in the preparation of game meats such as alligator, possum, turtle and the like.

The boundaries between city and country became the unwritten laws of demarcation and separation between Creoles and Cajuns. Both Creoles and Cajuns are known for their cuisine and have battled for centuries over dishes such as File' Gumbo, Crayfish (pronounced Crawfish), Etoufee' and Jambalaya.

Spicy is the way to go for my tastes, so I guess the Cajuns win! But the French Beignets and chickory coffee may be a morning exception....Cafe du Monde, here I come! Add a little Zydago (not to be confused with jazz) and for certain, there will be a BAM! from Emeril, and a "Nawlins" kind of mood at the conference.

Laissez bon temps roule! (Let the good times roll).